A Light Carrot Cake

Photo credit: judicialpeach.com

This weekend I baked a carrot cake. I don't understand why so many cake recipes call for so much fat and sugar. My carrot cake is light, yet moist, sweet and tasty. I didn't add additional fruit to the recipe, such as pineapple, applesauce, coconut or raisins, not that there's anything wrong with that, but sometimes a pure carrot cake flavor rules. I used the following ingredients:

Carrot Cake Light

Ingredients:

2 cups whole-wheat flour

1 cup brown sugar

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

punch of ground clove

1 teaspoon pure vanilla extract
3 eggs

¾ cup buttermilk

¼ cup olive oil

1 ½ cups grated carrots (I use a food processor.)
1/3 cup of chopped walnuts

optional for an extra kick of flavor: 
 1 slice of fresh grated ginger

 10 turns of freshly ground black pepper

Directions:
1. Combine the dry ingredients in a mixing bowl. 
2. Add the wet ingredients, one at a time and mix with an electric mixer.
3. Pour into a large greased loaf pan. (If you prefer a round cake, pour into 2-8 inch cake pans.)
4. Bake at 350 degrees F for 40 - 45 minutes, or until the center is done. Test with a poker or toothpick.
5. Remove from the pan(s) and cool.

Eat plain or with a cream cheese frosting.

Cream Cheese Frosting

Ingredients: 
1-8 ounce package light cream cheese
1 cup powder sugar, or more to thicken
drops of skim milk (if needed)

Directions:
Mix the ingredients, in order, using an electric mixer and spread on the cake. Top with a ¼ cup chopped, oven toasted walnuts if you like.

There are lovely flakes of carrots in a slice. Looks very orange and healthy, no? It has a bit of  vitamin A, fiber and protein. So invite a friend over and enjoy!

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